Mornay Melting Middle Fishcakes Food
MORNAY SAUCE
Here's the perfect sauce to serve with meat, fish, shellfish, eggs and vegetables.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 16
Number Of Ingredients 7
Steps:
- In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
- Gradually stir in half-and-half and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese, salt and red pepper; stir until cheese is melted.
Nutrition Facts : Calories 40, Carbohydrate 1 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Tablespoon, Sodium 140 mg, Sugar 0 g, TransFat 0 g
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- For the fishcakes, put the potatoes in a large saucepan and cover with cold water, then bring to the boil and simmer for 15-20 minutes until tender. Drain and tip into a large mixing bowl, mash well and set aside. Meanwhile, put the smoked haddock in a separate saucepan and cover with the milk. Bring just to the boil, then turn off the heat and strain the milk into a jug. Add the fish to the bowl of mashed potato and leave to cool.
- Meanwhile, put all the rarebit ingredients, including the Worcestershire sauce, in a mini food processor and whizz to bring together into a smooth thick paste. Scrape the mixture into a bowl and chill, covered, until needed.
- Once the mash and haddock have both cooled, add the capers, parsley, lemon zest and egg yolks. Season (remember the haddock will be salty), then stir everything together. Shape into 6 even-size patties, cover and chill in the fridge for at least 30 minutes (see Make Ahead).
- Once chilled, make an indent in the centre of each fish cake, then add a generous teaspoon of the rarebit mix to each. Gently shape the fishcake around the rarebit filling, forming it back into a patty, then return to the fridge for a further hour or until you’re ready to fry (see Make Ahead).
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